Here it is still a little early, but one of our favourite autumn foods is chestnut... we have some nice recipes but if I have to pick one it's gotta be Mont Blanc... absolutely luscious dessert!!

Ingredients

Meringue base

5 egg whites

200g powdered sugar

30ml/1oz lemon juice

(alternatively, if you are not sure of making meringue, you can also use already prepared meringue, crush them and spread evenly at the base)

Chestnut filling

600g/1-1/3lb of chestnuts, peeled, boiled broken in small pieces

600ml/21oz of whole milk

50g/2oz of sugar

80ml/3oz of rum

50g of meringue, or if you can find them amaretti cookies, crushed

Whipped Cream topping

500ml/18oz Full (or Heavy) Fresh Cream

200g/6,5oz powdered sugar

meringue base - Whip the eggwhite. Mid way through add the powdered sugar and the lemon juice, continue on whipping until very firm. Gently spread it over a round shallow pan (like the one for pizza) which is lined by a baking paper. Bake it in the oven at 80C/175F for at least an hour, or until it is completely dry. (depends on the oven, it could take much more time)

Put prepared chestnuts in a sauce pan or large skillet, pour milk in, cover, bring to boil then let it simmer for 15 minutes. If necessary add a little more milk. Before removing from the heat add 50g of sugar, cut the heat and mix in rum and crushed meringue.

Place the meringue base on a large round serving tray. Now you will cover this with the mashed chestnut mixture. You can simply mash as potatoes, then pile over the meringue base, just like building a mountain on top of it... or for esthetic effect if you have a similar equipment, use a vegetable grinder so it will come out like thin bunch of spaghetti. Chill the whole thing in the fridge.

Before you serve it whip the fresh cream with powdered sugar, cover generously the "mountain" of chestnut with the whipped cream.

Buon Appetito!!

p.s. If you would like to prepare the whole thing with cream already on top a little ahead of time, try this method which Goodweed of the north suggested, this is to maintain the cream whipped without going down, I tried it and it works!!

Alix, it is shepherd's pie that is made with beef, not lamb as the traditional version calls for.

I love fall food!!! Right now I'm in ultra cinnamon mode - the more the merrier. I couldn't begin to pick a favourite fall food...but I think a fantastic autumn pie or a great, homemade stuffing is pretty high up the list